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Tofu Hummus With Pita Crisps

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  Firm tofu square 3⁄4 Pound, quartered
  Cooked drained chickpeas 1 Cup (16 tbs)
  Lemon juice 3 Tablespoon
  Tahini 1 Tablespoon (Sesame Paste)
  Garlic 1 Clove (5 gm), peeled and crushed
  Chopped dill 2 Tablespoon
  Pita breads 6 Ounce
  Sweet potato 1 Medium, boiled cooled and peeled
  Salt 1⁄4 Teaspoon
  Black pepper To Taste
  Sesame seeds 1 1⁄2 Teaspoon
  Broccoli florets 1 1⁄2 Cup (24 tbs), blanched and cooled

1. Place the tofu in a food processor or blender with the chickpeas, lemon juice, tahini and garlic, and process until smooth. Transfer the mixture to a serving bowl, stir in the dill, cover and refrigerate.
2. Preheat the oven to 350°
3. Split the pita breads and cut each piece into quarters. Spread the pieces on a baking sheet and toast them 10 minutes, or until lightly browned around the edges.
4. Meanwhile, cut the sweet potato into finger-length sticks.
5. To serve, season the hummus with salt, and pepper to taste. Divide it among 6 plates and sprinkle each portion with sesame seeds. Arrange the broccoli florets, sweet potato sticks and pita triangles around the hummus.

Recipe Summary

Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1379 Calories from Fat 278

% Daily Value*

Total Fat 33 g50.5%

Saturated Fat 4.5 g22.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2293.1 mg95.5%

Total Carbohydrates 211 g70.2%

Dietary Fiber 21.6 g86.3%

Sugars 7.4 g

Protein 73 g146.2%

Vitamin A 630.9% Vitamin C 510%

Calcium 121.1% Iron 95.9%

*Based on a 2000 Calorie diet

Tofu Hummus With Pita Crisps Recipe